Roasted Beets

Ingredients:

• 2 cloves of garlic chopped
• 1/4 teaspoon of allspice
• 4 medium beets cleaned and quartered
• 1/2 teaspoon of kosher salt
• 1 teaspoon of black pepper
• 3 tablespoon of olive oil

Vinaigrette:

• 3 tablespoons of olive oil
• 1/3 cup of orange juice
• 2 teaspoons of Dijon mustard
• 1 – 1/2  teaspoon of honey
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon of black pepper

Directions:

Take all Vinaigrette ingredients and whisk together until combined.  Set aside.

Preheat grill to 375F.

Take beets and place on a foil 12″ x 12″.  Drizzle olive oil over the beets.  Then add the kosher salt, pepper, garlic and all spice.  Toss the beets and wrap foil around beets and place in the center of the grill.  Allow to cook for 35-45 minutes or until the beets are easily pierced with a knife.  Remove from grill when beets are cool enough to handle but still warm, remove skins and place into vinaigrette.  Allow to rest in vinaigrette for 30 minutes or up to 2 days prior to serving. 

Serving suggestions: 
Serve with blue cheese, toasted walnuts, or goat cheese and can accompany leafy greens or tomatoes as a salad.

Recipe by Chef Alexis Hernandez

Related posts:

1. Lemony Grilled Mushrooms and Shrimp
2. Pork Butt with a Rosemary Marinade
3. Kansas City Style Barbequed Ribs
4. Fall Time Barbequing
5. Memphis Style Pork Ribs

Category : Blog & Latest News & Recipes